Instant Pot Pressure cooker Keto Taiwanese 3 cup chicken is a fragrant, satisfying dish bursting with flavor. Garlic, ginger and basil fragrance and combine with sesame oil, Shaoxing wine and soy sauce for an easy, traditional authentic dish that will have you begging for more.
HISTORY BEHIND TAIWANESE 3 CUP CHICKEN SAN BEI JI:
Although there are many different variations to this dish, the basic recipe calls for equal amounts of soy sauce, cooking wine, and sesame oil.
Despite it being called 3 cup chicken, you’re not actually using a cup of each—more like a shot glass to two of each. I suppose if you were using a whole huge chicken and small cups, that math might work out.
But I used two pounds of chicken for this dish and for this recipe, I used ¼ cups each of the three sauce ingredients.
TYPICAL CUTS OF CHICKEN FOR TAIWANESE 3 CUP CHICKEN:
In Taiwan, San Bei Gi would normally be made with chicken that's been chopped into bite-sized, bone-in pieces, typically a chicken drumstick. For this, you either need a cooperative butcher or some crazy cleaver skills.
Sadly, I have neither, so I used skinless boneless chicken thighs.
HOW MUCH GARLIC??
I know. It seems crazy. But #trusturvashi You will want all of this. It tastes FANTASTIC.
Cooking the garlic in oil helps flavor the oil while also cooking down some of the pungency in the garlic.
PRESSURE COOKER SAUCE AMOUNT:
Sanbeiji is traditionally served with no sauce. You cook the dish until the sauce rather all evaporates, or is absorbed by the chicken.
I’m still experimenting on this a little because I will tell you, this dish produces more sauce when cooked in a pressure cooker than when you cook it on the stove.
So, it’s not a totally dry casserole like you’d get if you cooked it stovetop.
Your choices are to:
- Embrace lots of lovely sauce and enjoy it with bok choy, spinach, or rice
- Sauté after cooking to reduce the liquid, but be aware it might overcook your chicken a little
- Try sautéing some of the cooking liquid before you cook (I didn’t try this so I can’t report on how this works)
Me, I love the sauce so I’m going with option 1.
MAKING THIS VEGAN:
Daniel Bush from my facebook group make this with tofu and tempeh instead of the chicken and said it was fantastic, with no other changes.
If you try that, be sure to thank him for experimenting for you!
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER TAIWANESE 3 CUP CHICKEN SAN BEI JI:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
Looking for more great Thai dishes? Check out my Thai Yellow Curry Baked Chicken Thighs!
Want More Instant Pot Chicken Recipes?
- Instant Pot Butter Chicken- My most famous recipe.
- Low Carb Garlic Chicken- Has a sauce good enough to drink.
- Chicken Tikka Masala- Delicious Indian meal.
- Instant Pot Chicken Biryani- Comfort food at it's finest.
- Chicken Korma- Just like your favorite restaurant.
- Chicken Vindaloo- Perfectly spiced in under 30 minutes.
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Ingredients
- 1/4 cup (54.5 g) Sesame Oil
- 6 (6 ) Dried Red Chilis
- 1/4 cup (34 g) Minced Garlic, peel cloves, smack with the side of a knife
- 2 Tablespoons (2 Tablespoons) julienned ginger
- 2 pounds (907.18 g) Bone-in Skin-on Chicken Thighs
- 1/4 cup (58 g) Soy Sauce
- 1/4 cup (60 g) rice wine , or pale dry sherry
- Kosher Salt
For Finishing
- 1/4 cup (6 g) Thai basil, chopped, or regular basil
- 1/2 teaspoon (0.5 teaspoon) Xanthan Gum, or if NOT low carb, 1 tablespoon cornstarch mixed with water for a slurry
Instructions
- Turn your Instant Pot to Sauté and when it is hot, add the oil. Once the oil is ot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.
- Dump in everything except the basil.
- Cook for 7 mins 10 mins NPR.
- Open the lid and turn the pot on Sauté.
- Add chopped basil leaves and stir.
- When the liquid boils, sprinkle the xanthum gum and let it thicken, or add cornstarch slurry to let it thicken
- EAT!
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Nutrition
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Robyn
I finally got around to making this. I used boneless breasts because that's what I had, and I only used 4 peppers. It was delicious, and a great way to incorporate my Thai basil! Perfect amount of heat!
ione walker
I altered the recipe slightly.
I reduce the amount of Chili's by about 1/2.
I also added a couple of tablespoons of soy sauce.
As per usual, I also cooked rice Pot in pot.
!!!!! AMAZING!!!
Sarah @ Your Thrive Guide
Great recipe! I subbed Shaoxing cooking wine. Husband and I ate this over cauliflower rice and our daughter over regular long-grain. Great flavors - can't wait for leftovers tomorrow!
Lee Vanarsdall
This recipe was terrific, as is every Two Sleevers recipe I try. I have learned that you follow the recipe and its spices to the letter and I have not been disappointed yet.
Shelagh
This looks great! How would the cooking time change if the thighs have skin and bone?
URVASHI PITRE
I would add a couple of minutes.
Diane
I really wanted to like this recipe. But it was awful. It was so overly greasy from that 1/4 of Sesame oil. I wondered at the amount when i saw it but i figured i was wrong. I actually couldn't finish it. I'm also glad i cut the amount of chili's to less than half. I like spice but wow it would have been over the top. I'm so sad over this rating but i had to be honest.
URVASHI PITRE
I’m really sorry to hear that. We’ve had at least 10 people from my Facebook group make it and say they loved it, and 3 testers approved it before I posted it, so I’m not sure what to tell you.
Lindy Brockington
We actually eat mostly plant based, but this looks so good, we're going to try it in our new instantpot, which I am terrified of because it's just so big and has so damn many buttons. I'm a really good cook, but this bit pot Freaks. Me. Out. I'll be watching your blog for more yummy ideas. (We're pretty bad vegans btw)
URVASHI PITRE
Do try it with tempeh and tofu. Works well apparently
Rachel
Sorry, I'm a newbie and a bit confused on step #3: cook 7 mins on high pressure, then leave it alone for 10 mins, and then release all the pressure? Thanks!
URVASHI PITRE
Yes so what you want is to let it naturally release pressure for 10 minutes after it’s finished cooking. At the end of that time, move the valve from sealing to venting so it can release all the pressure.
Jay
I'm guessing ginger-garlic paste won't suffice 😉
Am I correct?
URVASHI PITRE
Sadly no 🙂
Alexis Roy
"Sadly, I have neither, so I used skinless boneless chicken thighs.". I love your sense of humor!
URVASHI PITRE
🙂 welcome to real life